Afghani Muntoo Recipe?!
This last weekend, I visited an Afghan restaurant and ordered Afghani Muntoo!. It was so incredible, but I can't find a recipe anywhere online!. Does anyone have a recipe for Muntoo!?!?!? (PS!. Sameem's Restaurant on S!. Grand in St!. Louis!.!.!.thank you!. :P)Www@FoodAQ@Com
Answers:
It's not "Muntoo", but rather "Mantu"!. Here's a recipe for you:
MANTU
from Afghanistan
This finished, plattered dish is a sumptuous arrangement of layers, with the scattering of fresh mint leaves and a little of the minced lamb to garnish completing it perfectly!.
Cooked throughout Afghanistan, it is modified according to region, with this dish coming from Kabul!.
1 kilo minced lamb
1 large onion, chopped finely
2 cloves garlic grated or minced
2 red chillies, chopped finely
1 teaspoon black pepper
1 tablespoon coriander
Salt to taste
1 pkt wonton wrappers (available from Asian supermarkets)
500 gr natural yoghurt
4 cloves garlic, minced or grated
1 bunch of fresh mint
3 tspns oil
Method:
Heat the oil in a frypan and add the onions, cooking until they begin to turn colour!.
Add the garlic and meat and mix thoroughly to break it into a finely minced texture, and cook until the meat is browned!.
Add the seasonings, coriander and chilli, and continue to cook for 20 minutes adding only enough water, if any, to prevent the meat from sticking!.
Allow the meat mixture to cool a little, and then take a wonton wrapper, and place a teaspoon of meat mixture into the centre!.
Fold the wonton wrapper to create a dumpling by taking the two opposite corners and sealing them with wet fingers!. Then repeat with the other corners, creating a neat parcel!.
Place the mantu into a steamer, and cook for 30 minutes or so!.
Create a sauce by mixing the yoghurt and garlic together!.
Assemble the dish by covering the base of a large platter with the yoghurt sauce, and cover with the meat parcels, piling them on top of each other to create a mound!.
A little sauce can be spooned over the lot, then some minced lamb, topped with the mint leaves!.
Here's another one!.!.!.
MANTU DUMPLINGS
Ingredients for Filling:
* 2 cups of Onions (chopped)
* 1 pound of Ground Beef (Keema)
* ? tsp!. Garlic (Lehsan)
* 2 tsp!. Coriander Powder (Pisa Dhania)
* ? tsp!. Salt
* ? tsp!. Black Pepper Powder (Pisi Kaali Mirch) (freshly ground)
Ingredients for Topping:
* 1 cup Chana Lentils (Chana Dal)
* ? pound Ground Beef (Keema)
* 1 medium Onion (finely chopped)
* ? tsp!. Garlic (Lehsan)
* ? tsp!. Salt
* ? tsp!. Black Pepper Powder (Pisi Kaali Mirch) (freshly ground)
* 2 tsp!. Tomato Paste
* 30 ml!. Cooking Oil
Ingredients for Dip:
* 1 tsp!. Dried Mint Leaves (Sookha Podina)
* ? tsp!. Garlic (Lehsan)
* ? tsp!. Salt
* 500 ml!. Plain Yogurt
Directions for Filling:
1!. In a pot, add ground beef and enough water to cover all or most of the meat!. Let it boil until the meat is cooked, stirring occasionally to make sure that all of the meat is cooked!. Once it is cooked, drain the water and set aside!.
2!. In a bowl, add the chopped onions and the precooked beef (making sure all of the water is drained!.) Add the salt, pepper, and freshly chopped garlic as well as the ground coriander!. Mix well and it is ready to be stuffed in the wonton wraps!.
Directions for Topping:
1!. Heat cooking oil in a pot!. Add the chopped onions and garlic and fry until golden!.
2!. Add the ground beef and stir until the meat is cooked!.
3!. Add salt, black pepper, and tomato paste!. Add the precooked lentils and finally add about ? cup water!. Stir and cover!. Allow to cook for about 10 minutes!.
Directions for Dip:
1!. Combine all of the ingredients for dip in a bowl and mix well!.
Hope this helps you!
Dave
Www@FoodAQ@Com
MANTU
from Afghanistan
This finished, plattered dish is a sumptuous arrangement of layers, with the scattering of fresh mint leaves and a little of the minced lamb to garnish completing it perfectly!.
Cooked throughout Afghanistan, it is modified according to region, with this dish coming from Kabul!.
1 kilo minced lamb
1 large onion, chopped finely
2 cloves garlic grated or minced
2 red chillies, chopped finely
1 teaspoon black pepper
1 tablespoon coriander
Salt to taste
1 pkt wonton wrappers (available from Asian supermarkets)
500 gr natural yoghurt
4 cloves garlic, minced or grated
1 bunch of fresh mint
3 tspns oil
Method:
Heat the oil in a frypan and add the onions, cooking until they begin to turn colour!.
Add the garlic and meat and mix thoroughly to break it into a finely minced texture, and cook until the meat is browned!.
Add the seasonings, coriander and chilli, and continue to cook for 20 minutes adding only enough water, if any, to prevent the meat from sticking!.
Allow the meat mixture to cool a little, and then take a wonton wrapper, and place a teaspoon of meat mixture into the centre!.
Fold the wonton wrapper to create a dumpling by taking the two opposite corners and sealing them with wet fingers!. Then repeat with the other corners, creating a neat parcel!.
Place the mantu into a steamer, and cook for 30 minutes or so!.
Create a sauce by mixing the yoghurt and garlic together!.
Assemble the dish by covering the base of a large platter with the yoghurt sauce, and cover with the meat parcels, piling them on top of each other to create a mound!.
A little sauce can be spooned over the lot, then some minced lamb, topped with the mint leaves!.
Here's another one!.!.!.
MANTU DUMPLINGS
Ingredients for Filling:
* 2 cups of Onions (chopped)
* 1 pound of Ground Beef (Keema)
* ? tsp!. Garlic (Lehsan)
* 2 tsp!. Coriander Powder (Pisa Dhania)
* ? tsp!. Salt
* ? tsp!. Black Pepper Powder (Pisi Kaali Mirch) (freshly ground)
Ingredients for Topping:
* 1 cup Chana Lentils (Chana Dal)
* ? pound Ground Beef (Keema)
* 1 medium Onion (finely chopped)
* ? tsp!. Garlic (Lehsan)
* ? tsp!. Salt
* ? tsp!. Black Pepper Powder (Pisi Kaali Mirch) (freshly ground)
* 2 tsp!. Tomato Paste
* 30 ml!. Cooking Oil
Ingredients for Dip:
* 1 tsp!. Dried Mint Leaves (Sookha Podina)
* ? tsp!. Garlic (Lehsan)
* ? tsp!. Salt
* 500 ml!. Plain Yogurt
Directions for Filling:
1!. In a pot, add ground beef and enough water to cover all or most of the meat!. Let it boil until the meat is cooked, stirring occasionally to make sure that all of the meat is cooked!. Once it is cooked, drain the water and set aside!.
2!. In a bowl, add the chopped onions and the precooked beef (making sure all of the water is drained!.) Add the salt, pepper, and freshly chopped garlic as well as the ground coriander!. Mix well and it is ready to be stuffed in the wonton wraps!.
Directions for Topping:
1!. Heat cooking oil in a pot!. Add the chopped onions and garlic and fry until golden!.
2!. Add the ground beef and stir until the meat is cooked!.
3!. Add salt, black pepper, and tomato paste!. Add the precooked lentils and finally add about ? cup water!. Stir and cover!. Allow to cook for about 10 minutes!.
Directions for Dip:
1!. Combine all of the ingredients for dip in a bowl and mix well!.
Hope this helps you!
Dave
Www@FoodAQ@Com